Kylee Newton of Newton & Pott talks about home preserves and why Londoners can't get enough of her tamarillo chutney.
Kylee Newton is passionate about preserving, the art of turning fresh produce into jam, sauces, relishes and chutneys. Asked to describe the food philosophy behind Newton & Pott, she shares that her approach to preserving is both traditional and modern. As she explains, “I’m using old-fashioned artisan techniques but in a city environment, working to a sustainable food philosophy and experimenting with new flavours.”
Based in Hackney London, she has been preserving for the last twelve months, using recipes from Edmonds Cookery Book (a New Zealand household classic first published in 1908) and fruits from her childhood such as tamarillos and feijoas (typically grown in abundance in backyards in New Zealand).
Newton has been impressed by Londoners enthusiasm for her chutneys, especially her more exotic ones. She sees this as indicative of London’s food culture with its fascination for new tastes and the home-made. For those unfamiliar with these fruits, tamarillo chutney combines the bitter-sweet taste of the tamarillo with the favours of ginger, chilli, cinnamon and lime. Indian spices are used again in the feijoa recipe, the taste of which Newton describes as “strongly aromatic, tasting somewhere between a strawberry and a pineapple”.
Newton is keen to expand her range with new influences, like mango salsa chutney inspired by a recent trip to Mexico and her lime and saffron jam. She has also just started making vinegars with the aim of expanding to cordials and syrups – “I feel like I am back in my grandmother’s kitchen”.
At the heart of her preserving is a commitment to sustainability, what she refers as "waste not, want not". She’s currently making strawberry vinegar using husks from a recent batch of her Strawberry and Pimm’s jam. Likewise, the apples that she uses for pectin (she doesn’t use artificial thickeners) are now being turned into cider vinegar.
With such an ecological approach and dedication to producing jams and chutneys made from sustainable produce, Newton remains true to the art of preserving.
You can find Newton & Pott at Broadway Market (@Broadway_Mkt ), Shepherds Markets (@ShepherdsMkts), One New Change at St Paul’s (first Wednesday of the month) (@One_New_Change) and Cardinal place (alternative Thursdays).
Newton & Pott is stocked at Oliver’s Wholefoods (@OliverWholefood), DeBeauvoir Deli (@DeBeauvoirDeli), Climpson & Sons on Broadway Market (@climpsonscafe) and Stephney City Farm (@StepneyCityFarm). And the list of stockists is growing.
You can also follow Newton & Pott at @newtonandpott, www.newtonandpott.co.uk, and on Facebook (Newton & Pott Chutney).
I’ve recently fallen in love with Picco Salami’s British charcuterie (@piccosalumi). I can’t get enough of their fennel, garlic and red wine salami. Based in Islington, they use British free range meat.
Edmonds Cookery Book but also the scrapbook of recipes that my husband and I have created together. I also love the design of the Polpo cookbook.
Best food market in London?
I’m completely biased but I have to say Broadway Market. I have been going there since it started and I buy everything there, including what have to be the best organic eggs in London.
London food secret?
StreetFeast in Dalston, I love it there. The pop up food delights from different vendors makes it the best street food in London and it's a fun night out.